A Baby Step for Big Impact
Life is hard; food doesn't have to be #150 [vol4, 10.4]
I volunteered to help with spaghetti night at our church’s Wednesday night suppers. Imagine cafeteria style dining for about 200 people in under an hour. I’ve loved chatting with people of all ages on these nights.
The chief orchestrator (chef?) on my night asked me to make the salad. All the ingredients had been purchased.
When I volunteered, I wanted to bring real food passion to the table. I’ve made food before for groups of 50-100 but serving 200 in under an hour is a whole new skill set. Also, Rome wasn’t changed in a day. So, as I made the salad last week the wheels were spinning wondering what small change I could bring about.
Soon after beholding the 2 gallons of ranch and multiple bottles of Catalina and Italian dressing, I decided that making ranch would be our first baby step.
Why Make Salad Dressing?
Two main reasons for making dressing is to insure the quality of oil and limit the sugar.
Most store bought dressings use cheap, inflammatory GMO seed oils like soy, corn or canola (read a previous newsletter why GMO oils are bad). These seed oils are banned in Europe.
Omega-6s are found in oils such as corn, soy, safflower, sunflower, vegetable and products made with those oils. Excess consumption of omega-6s can trigger the body to produce pro-inflammatory chemicals.
Inflammation is the root of all disease.
Another common ingredient in store bought dressings is sugar or corn syrup (also a GMO). Making our own dressing allows us to control the quality of ingredients.
And would you believe a quick run of numbers says homemade didn’t cost that much more? The recipe is dump and stir. No special tools needed - even for 200.
Note: Most mayonnaise is made primarily from industrial GMO oils. Even if the label says “non-GMO” it can still be made from soy, canola or corn oils, which are still terrible for health whether or not they are genetically modified. I prefer to buy mayo made from avocado oil, or make my own with sunflower, grape seed, avocado, olive oil, or some combination. Even if making your own mayo with a cheap oil it will be better for you than store bought because it will be made with a fresh egg and without preservatives.
Dare I say it tastes better?
Yes. It does. And I have empirical data to prove it.
I took a quart of this homemade ranch to a Halloween party Tuesday with a tray of raw veggies. Every person I asked (at least 15, including children!) said they liked this as well as - if not better than - store bought.
Ranch Recipe
1 cup sour cream
1/2 cup buttermilk (kefir or regular milk plus 1T lemon juice)
1 teaspoon dried dill weed
1/2 teaspoon dried parsley, crush/roll between fingers
1/2 teaspoon onion or powder, if onions crush between fingers
1/2 teaspoon garlic powder
3/4 teaspoon fine sea salt, more to taste
1/2 teaspoon finely cracked pepper
dash of cayenne
a few drops Worcestershire sauce, optional
Mix and chill at least an hour before serving for flavors to meld. Taste and adjust spices. I prefer more salt.
Other notes: I hardly ever buy buttermilk but if you’re a regular ranch eater, the tangy taste of buttermilk really is worth it. Use less buttermilk (or none at all) if you want a thicker, more dip-like consistency.
Top 10 Soup Recipes from Cara Comini
Last week I wrote Tips for More Filling Soup but really it was instructions how to make better broth which is the foundation for delicious, nutritious soup.
Cara helped me understand the GAPS protocol for gut healing. She’s the author of the 30-Day Soup Challenge Cookbook. Find over 40 delicious gluten-free soup recipes (many keto friendly and many GAPS friendly) and boost your immune system, watch your skin glow, sleep better, and slash your grocery bill in the process - just by including homemade soup once a week for a month this fall or winter.
Bare Bones Basics: Beef Broth
Easily Adaptable to what you have on hand: Classic Chicken and Vegetable Soup
Mmm, the taste of fall: Low Carb Pumpkin Soup with Pork Sausage
Feeds a crowd: Hearty Beef Chili
Fresh and flavorful: Zesty Greek Lemon-Chicken Soup with Feta and Chives
Easy on the Grocery Bill: Golden Lentil Soup with Turmeric and Coconut
Get those Omega 3s in with Seafood: Delicious Dairy-Free Salmon Chowder
Classic: Basic Beef and Vegetable Soup
Kids' favorite: Ranch Chicken Soup (Crack Chicken)
My favorite: Chicken Cordon Bleu Soup
More Soup Ideas
I also follow Deb Perelman of Smitten Kitchen, and below is a recent letter of hers with lots of soup recipes.
Sick Season
With the sun dropping in the southern sky, we are getting less vitamin D and more sickness. Refresh your knowledge of remedies by reading Fever as a Child's Friend. Be armed with confidence and not fear.
Halloween Candy
I give you permission to throw away (any or ALL) Halloween candy. If it helps to think of it as poison, do so. The artificial colors alone are so bad for the gut! I let my kids gorge while trick or treating.
I also take a hefty Halloween tax (pick my favorites).
At our house we have a standing rule (year long): no trash candy. The kind of candy that is meant for the trash and makes dentists cringe - like Laffy Taffy and Jolly Ranchers. Trash candy is always up for parental discrepancy and no dickering.
I’m not ashamed to confess that I throw away candy when they’re unaware.
Life is hard; food doesn’t have to be.
Julie